Thursday, March 26, 2020

Brussels Sprouts Fritters with Lemon Sour Cream

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I have liked Brussels sprouts ever since I was a kid. My mother prepared them the same way every time, namely to sauté them and top them with butter, salt, and pepper. I thought that was vegetable perfection. These days, I try to come up with as many recipes as I possibly can in which to use them, because are one of my faves and so easy and fun to grow.

This week, as have most of us, I’ve had plenty of time to experiment with things culinary and otherwise. Today I decided that the purple Brussels sprouts that I got from Melissa's Produce (Yes, PURPLE!) would make an excellent fritter, and I was right. These versatile bits of vegetable deliciousness can be served at brunch, lunch, or dinner, or as a starter or side dish. Be sure to serve them with the sour cream, and wedge of lemon, as the latter provides an extra zing.
Brussels Sprouts Fritters with Lemon Sour Cream

2 scallions, finely sliced
2 T. flour
1/8 t. salt
½ t. baking powder
Freshly ground black pepper
¼ c. grated Parmesan cheese
1 egg, beaten to blend
Canola oil, for frying
1 t. butter, for frying

Place sprouts in a
saucepan with water and salt, cover, and boil gently 15-20 minutes until crisp-tender. Drain and chop.

Transfer sprouts to a medium/large mixing bowl; stir in scallions. In a small dish, whisk together the flour, salt, baking powder, pepper,
Old Bay Seasoning, and Parmesan. Stir the dry ingredients into the sprouts mixture, and then blend in the egg until mixture is evenly coated.

Heat oil and butter in a large sauté pan until oil shimmers. Drop small dollops of the mixture into the pan (I used a cookie scoop for this). Cook for 2-3 minutes until golden, flip, and cook 2-3 more minutes. Makes 8.

Serve immediately topped with Lemon Sour Cream, and a wedge of lemon on the side.

Lemon Sour Cream

¼ c. sour cream
1½ t. freshly squeezed Meyer Lemon juice
Gratings of lemon zest
Punch of Kosher salt

Whisk ingredients together until smooth. Top each fritter with a dollop before serving.


Gina said...

Well those are beautiful, and one of my favorite veggies, too. In fact, I can't think of a veggie I don't like and its fun to discover one I haven't had before. Recently I had Rainbow Chard - so good!

Linda said...

I have never heard of Brussels sprouts fritters, but these look absolutely delicious. My Mom heated Brussels sprouts from the frozen box when I was growing up. Pretty plain but I always ate them. My one foray into fresh did not turn out well, so I never bother to buy them. I really need to try this, and omg on the lemon sour cream. I love fresh lemon juice on baked potatoes, so this should be heaven on them!

Pattie @ Olla-Podrida said...

Of course you haven’t heard of brussels sprouts fritters, Linda, I just made them up! People tend to make fritters out of things like zucchini, and while I don’t mind zucchini, I find it tends to make a largely tasteless fritter. As a consequence, I experiment with other vegetables, and this is a real winner!

sandy said...

those look SO GOOD.